Warm Dandelion Greens

May/June 1991

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Here, peppery-tasting dandelion greens are simply sautéed with olive oil and garlic and then tossed with balsamic vinegar plus some crisped Canadian bacon. Dandelion greens are a favorite springtime wild edible, but if you don't get them early enough, they begin to toughen. If large, store-bought dandelion greens are used, blanch them for 1 to 2 minutes in boiling water before sautéing.

Warm Dandelion Greens


  • 2 ounces lean back bacon or Canadian bacon, (three 3-by-1/4-inch slices), diced
  • 2 teaspoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 12 cups young dandelion greens, rinsed well and briefly shaken dry
  • 2 tablespoons balsamic or rice-wine vinegar
  • 6 dandelion flowers and 12 small, whole leaves for garnish, (optional)


  1. Fry bacon in a large cast-iron skillet or Dutch oven over medium heat until edges curl, 2 to 3 minutes. Remove from the pan and drain on paper towels.
  2. Pour off excess fat from the pan and add oil. Add garlic and cook, stirring occasionally, until light brown, 1 to 2 minutes. Add still-damp greens, stir to coat them with the oil, cover pan and steam until just limp, about 3 minutes.
  3. Add vinegar and the cooked bacon, toss lightly and serve garnished with flowers and small leaves (if using).


Per serving: 119 calories; 6 g fat (2 g sat, 3 g mono); 10 mg cholesterol; 11 g carbohydrates; 7 g protein; 4 g fiber; 303 mg sodium; 496 mg potassium.

Nutrition Bonus: Vitamin A (109% daily value), Vitamin C (61% dv), Calcium (21% dv), Iron (20% dv)

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 high-fat meat

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